If you’ve never tried Smoked Hot Dogs, you don’t know what you’re missing! Juicy, tender beef franks, lightly seasoned with just a hit of smoke, will elevate your next barbecue to a whole other level of deliciousness.
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If you never thought of smoking hot dogs, you’re not alone. But my smoked hot dog recipe is definitely something you want to try at your next barbecue. This simple recipe doesn’t require any special seasonings or knife skills and rewards you with tasty hot dogs with incredible flavor.
This simple recipe only requires salt, black pepper, and olive oil. If you’re looking for topping ideas, check out my All-American Hot Dog Bar.
Ingredients to make smoked hot dogs
Let’s start by gathering the ingredients we need to make the best Smoked Hot Dogs. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How to make smoked hot dogs
- Place the franks in a baking dish. Coat them with olive oil, salt, and black pepper. Roll them in the oil and seasonings to completely coat the hot dogs.
Fill the smoke tube with your favorite wood chips. I used mesquite to enhance the flavor, but feel free to use your favorite wood chips.
Place the hot dogs directly on the grill grates in the preheated smoker and cook for 45 Minutes. This will give them time to absorb the delicious smoky flavor.
Although they don’t need it, feel free to do a cross-cut (diamond pattern) on the hot dogs with a sharp knife. It will help a little more of the delicious smoke flavor to get into the franks, but basically, it just enhances their appearance. If I was going to grill the hot dogs, I would definitely add the cross-cut pattern.
*I used an electric smoker, but you can also make smoked hot dogs on a gas grill, pellet smoker, or charcoal grill using indirect heat.
Remove the frankfurters from the smoker and place them on your favorite bun. I like to use potato rolls or brioche rolls for my smoked hot dogs.
Serve them with your favorite condiments and toppings. Stone ground mustards are a nice compliment to the smoky flavor, and if you’ve got ketchup lovers in the house, let them try bbq sauce on the dogs instead.
Add my delicious coleslaw recipe, macaroni salad, and chips for the complete barbecue experience!
Store any leftover hot dogs in an airtight container in the refrigerator for 3-4 days.
Recipe FAQ’s
You sure can. You can also use turkey and chicken hot dogs. They will all benefit from the smokey flavor.
It takes about 45 minutes in a preheated smoker to ensure you get enough of the delicious smoky flavor in the dogs.
250 is the sweet spot for smoking most meats and vegetables. Most smokers should be set between 225 and 275 for the best results.
More Recipes You’ll Love!
Easy Smoked Hot Dogs
Equipment
- Smoker
- wood chips
Ingredients
- 8 hot dogs One pound – I used Angus all beef hot dogs. You can also use veggie dogs, turkey dogs, or your favorite type of hot dog.
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 8 hot dog buns I use potato or brioche hot dog buns.
Instructions
- Place hot dog in a baking dish and coat with olive oil, salt, and black pepper. Roll the hot dogs in the olive oil and seasonings to completely coat the hot dogs.
- Fill the smoke tube with your favorite wood chips. I used cherry wood for this recipe.
- Place the hot dogs in the preheated smoker and cook for 45 Minutes. This will give the hot dogs time to absorb delicious smoky flavor.
- Remove the hot dogs from the smoker and place them on your favorite hot dog bun. I use potato rolls or brioche rolls.
- Serve with your favorite condiments and toppings.
Donna Etchings says
QQ – we have a small, gas grill. Would it be possible to use, “Liquid Smoke” in lieu of the bbq chips. (e.g. mix a few drops in the olive oil, pepper, salt mixture). Maybe I should just try it and report back. lol. We love hot dogs and I am always looking at ways to improve or change it up!
Chef Dennis Littley says
If you want to use liquid smoke I would suggest making some crosshatch marks on the hot dogs and soaking them in water with liquid smoke for about 10 minutes.
Larry says
You are really on a smoked meat roll. I’ve done bologna many times and likely did wieners but can’t remember.